Bacon, Capsicum and Cheese Muffins.

There is nothing nicer than some freshly made savoury muffins, straight from the oven and served with tomatoes from the garden and snow pea sprouts, for lunch. A sprinkling of rock salt on the tomatoes and you are in heaven.
You will need...
2 cups S.R. Flour.
2 large Eggs.
3/4 cup Milk.
1/2 cup Rice Bran Oil. (Or your favorite oil, as long as it is not Olive oil)
1 cup Cheddar Cheese (Grated)
1/2 Red Capsicum (seeds remover and a small dice)
1/2 Yellow Capsicum (seeds removed and a small dice)
1 cup Bacon (diced)

Method....

Preheat oven to 180c and grease muffin tray (or use muffin cases)

Mix with a hand electric mixer the wet ingredients until light and fluffy. Sift the flour, and fold in to the wet ingredients, then add your cheese, bacon and capsicum. I added dried Chives here too, sorry, I forgot to say. Now this is a fairly dry mix and you might have to add a little more milk and oil just to combine better.

Place mix in to muffin tray holes and bake in the oven for 20 minutes or until golden brown. Let cool slightly before serving.

Delish with a shandy or a Cinzano Bianco and lemonade.